Put the dill in the bottom of the jar and pack one layer of the gherkins in vertically.

Cover the first layer of gherkins with brine.

Add the seasoning on top of the gherkins and then pack the rest of the gherkins in.

Fill to the top with brine and weigh the gherkins down with a saucer. Cover with a cloth and store them so the air can circulate underneath the jar. It’s normal for white foam to appear on the top of the liquid.